Fish Tagine with Preserved Lemon and Mint
The fish tagines of coastal Morocco are often made with whole fish, or with large chunks of fleshy fish such as sea bass, monkfish and cod.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- pounds fresh fish fillets, such as cod or haddock
- tablespoons olive oil
- red onion
- carrots
- celery sticks
- preserved lemon*
- can of plum tomatoes with their juice
- fish stock or water
- white wine or fino sherry
- sea salt and freshly ground black pepper
- a bunch of fresh mint leaves
- garlic cloves
- chili deseeded and chopped
- teaspoon sea salt
- a small bunch of fresh coriander/cilantro
- a pinch of saffron threads
- teaspoon ground cumin
- freshly squeezed juice of 1 lemon
- organic, unwaxed lemons, plus the juice of 3–4 lemons
- tablespoons sea salt
- a large sterilized jar